How do your kids feel about veggies? When it comes to my crew, there are one or two they love, a few more they'll tolerate under a veil of thinly concealed disdain, and others that the mere mention of leads to wildly incongruent facial contortions.

So, it's always a delight to discover new ways to prepare vegetables that makes them fun and delicious (yet still healthy). Recently, I was asked by the Clever Girls Collective and Country Crock®to try a recipe from the Clare Crespo Cookbook (aFREE download from Country Crock).

Veggie Stoplights (with Polenta) , page 32

I was so pleased by what I found! When it comes to recipes, flavor and healthfulness can often be sacrificed in the process of earning the "family friendly" or "fun food" moniker. It was refreshing to find that this was not the case in Country Crock's Clare Crespo Cookbook.

Molecular Model Brussels Sprouts, page 6

In full-color and with step-by-step instructions, the free cookbook features 25 wonderfully creative, whimsical and delicious recipes for cooking and serving vegetables.

Pizza Flag, page 12

So what's a butter lovin' pastry pusher like myself doing with a tub of Country Crock®? On my journey to becoming a leaner bird, I'm keeping my mind open to healthier alternatives in my cooking. With 70% less saturated fat, 0 grams of trans fat, and 30% fewer calories than butter, Country Crock® definitely deserved a try. My family agreed that Country Crock® tastes delicious on vegetables, especially on our baked sweet potatoes.

Several recipes in the Clare Crespo cookbook grabbed my attention, but it was the "Fall for Them Leaves" on page 16 that completely won me over with their elegance and simplicity.

In this recipe, any seasonal root vegetables can be sliced into leaf shapes and baked till golden and tender. A pile of these sweet and savory leaves would make a wonderful side dish. They're the perfect garnish for a bed of healthy grains or a compliment to a baby greens and goat cheese salad.

I served
the leaves over a bed of kasha at my mom's Sunday supper. The kids especially loved the sweet potatoes and
parsnips!

Root Vegetable "Leaves"

6 servings

Prep Time: 30 minutes

Cook Time: 30 minutes

3 thick carrots, peeled and cut lengthwise in 1/4" slices

3 thick parsnips, peeled, trimmed and cut lengthwise in 1/4" slices

1 rutabaga, peeled and cut lengthwise into 1/4" slices

2 sweet potatoes, peeled and cut lengthwise into 1/4" slices

8 fresh sage leaves

3 Tbsp. Country Crock® Spread, melted

1/8 tsp. ground black pepper

Kosher salt, to taste

Preheat oven to 400°.

Step 1: With a small sharp knife, cut vegetables into leaf shapes.

Step 2: Score the leaves with lines down the center to make them more “leaf-like.’’

Step 3: In a large bowl, toss the leaves and sage with the melted Country Crock® and pepper.

Step 4: Arrange leaves and sage in a single layer on a parchment lined sheet. Lightly sprinkle with kosher salt and bake until golden brown and tender (about 30 minutes).